Soft PretzelsPosted 17 November 2010 by Debbie
So for some reason I decided to make pretzels. Soft pretzels, no less. My recipe was inspired by, and adapted from, the recipe for soft pretzels at Sugarlaws. Here’s the thing: not only have I never made pretzels before, I’ve never actually eaten one either. So who knows how these will turn out? Pretzels are a German speciality and are usually dense and chewy. These, however, are going to be soft pretzels.
Ingredients (makes six pretzels):
- 50 ml water
- 50 ml milk
- 1 tsp dried yeast
- pinch of white sugar
- 175 g strong white flour
- 2 tbsp white sugar
- 1/2 tsp salt
- 1 tbsp vegetable oil
- hot water
- 3 tbsp bicarbonate of soda
- sea salt, to scatter
First, heat the milk and water until warm and add the yeast and a pinch of sugar. Leave it for about 10 minutes to get frothy. Mix the flour, salt and sugar and add the yeast mixture.
Stir it all up until combined into a dough and then knead it for about 10 minutes until smooth.
Leave the dough to rise until it has doubled in size. Being a cold November day, this took mine nearly two hours.
So far, so good. Here’s where it starts getting pretzel-y. Separated the dough into six pieces and roll them out into long, thin sausages. You might have to roll each piece out a few times, letting them rest in between and get more elastic.
Next, shape them into proper pretzel shapes. I attempted to shape them into proper pretzel shapes. They actually weren’t too bad, but it was all undone (literally) by the next step. Boil some water in a pan and add the bicarbonate of soda. Drop each pretzel in for several seconds. I had a problem because as I tried to hook them out, they fell apart a little and I had to just reshape them as best I could. They ended up a bit haphazard. Anyway, then (after sprinkling with sea salt) they are ready to bake.
And there they are, ready to eat. Too much salt! Sea salt always looks so pretty, but it’s also made of salt. I had to knock quite a bit off, but apart from that, the pretzels were lovely. Really soft, slightly sweet, and of course, salty. Definitely worth doing again, just with less salt and finding a good method to remove them intact from the boiling water.